Stability of Alugbati (Basella rubra) berry anthocyanin
ABSTRACT Anthocyanins of alugbati (Basella rubra) berries were extracted using acidified methanol and concentrated using a rotavapor. Berries were screened using total soluble solids (°Bx) and pH measurements. The stability of the anthocyanins as a function of varying substrate pH (pH 3.0, 7.0 and 9...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
2008.
|
| Soggetti: |